A DUET OF ST PATRICK’S BAKES

Posted in Breads, Cake by sallybr

If you follow my baby blog, perhaps you’ve noticed I ran out of time to blog about St. Patrick’s cookies? It turns out I also got in trouble right here in the Bewitching Kitchen. Today I share a bread and a batch of cupcakes made in honor of that special holiday. Included in this post, a little cupcake decorating video, that you can find right after the recipe.

Better late than never, let’s start with the bread…

SHAMROCK SOURDOUGH
(from The Bewitching Kitchen)

450g bread flour
25g spelt flour
25g dark rye flour
75g sourdough starter (stiff or 100% hydration)
10g salt
360g water
Thai rice flour (or tapioca flour)
shamrock shape cut from edible paper

Mix all ingredients in the bowl of a KitchenAid type mixer fitted with the dough hook. Knead gently for about 4 minutes (first or second speed maximum).

Transfer dough to a lightly oil bowl and do a bulk fermentation with 4 folds made 45 minutes apart. Before you start the fermentation , remove a very small amount of dough to a small glass container (like those that hold spices), and mark where the level of the dough is with a permanent marker. Keep that at room temperature to monitor fermentation.

After the last folding cycle, keep an eye on the fermentation using the small vial. Ideally you want to let the dough ferment until it is double in size. Depending on the day, temperature of your kitchen, it might take 8 hours or more.

Once bulk fermentation is over, shape the dough as a round ball. Place in the fridge overnight.

Next day, freeze the dough for 30 minutes in the banetton, to make it easier to score later. Invert the dough on a paper liner, add the shamrock shape in the center, and flour the region around it (I used Thai rice flour). To make the paper stick, you can spray the surface VERY LIGHTLY with water. Score the perimeter of the shamrock and the outer area of the dough, and place in a Dutch oven.

Close the pan and bake at 450F for 30 minutes, open and allow the bread to brown for a further 15 minutes.

Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: I used my Supersonic blade to score the dough, but a sharp razor blade will do, of course. This composition of sourdough, with mostly white flour, but a touch of spelt and rye might very well be my favorite these days.

Moving on, time for cupcakes!

ST PATRICK CHOCOLATE CUPCAKES
(from The Bewitching Kitchen)

makes 10 cupcakes

100g all-purpose flour
20g cocoa powder
140g granulated sugar
1/8 tsp salt
40g unsalted butter
1 large egg
120ml milk
1 + ½ tsp baking powder
buttercream for topping
Mini-golden Oreos painted with gold luster powder + vodka

Heat your oven to 350F and line a muffin tray with cupcake liners.

In a small, bowl, whisk the milk and egg with a fork. Reserve.

Put the flour, baking powder, cocoa powder, butter, sugar and salt into the stand mixer
bowl with the paddle attachment. Mix on a medium speed until the butter turns into the consistency of sand.

Pour in half of the milk and egg mixture into the stand mixer bowl with your other
ingredients and mix on a slow speed until it all fully combines and becomes a thick
paste. Pour the remaining milk mixture and mix on low-speed until the batter is smooth.

Fill the lined pan with batter, a little more than halfway full. Bake for 16 minutes, testing with a toothpick. Leave to cool in the pan for 5 minutes, then remove the cupcakes to a rack to cool completely.

BASIC BUTTERCREAM FOR CUPCAKES

226g butter, unsalted, softened
452g powdered sugar
pinch of salt
Vanilla extract, about 1 tsp or more to taste
a couple or more tablespoons of milk (to adjust consistency)

Place the softened butter in the bowl of a KitchenAid type mixer with the paddle attachment, add the pinch of salt, and whip at high speed for about 7 minutes. It needs to be really soft and lighter. Stop the mixer. Eyeball the amount of powdered sugar, add 1/3 and mix at low speed at first, once the sugar is starting to get incorporated, increase the speed to medium-high.

Add the second portion of the sugar, and incorporate the same way. Add the final portion, start at low speed, clean the sides of the bowl well with a spatula, add the vanilla and increase the speed slowly all the way to high. Whip it until very smooth. Add milk to desired consistency. Divide the buttercream in two portions, dye one with light green, one with darker green. Place both portions over a plastic wrap, enclose them as a sausage, drop inside a large piping bag fitted with an open star tip. Decorate the tops of the cupcakes as shown in the video. Add the gold Oreos.

EENJOY!

to print the recipe, click here

Comments: I was pretty happy with the way these cupcakes turned out. It was fun to decorate, and to show the process in more detail, here is a little video for you.

That’s all for now, friends! If you like a little St. Patrick’s trivia, here is a very interesting article for you…

ONE YEAR AGO: Happy Birthday to me!

TWO YEARS AGO: Incredibly Simple: Air-Fried Salmon Bites

THREE YEARS AGO: Chocolate-Covered Oreos

FOUR YEARS AGO: Pan-Steamed Broccoli with Miso Vinaigrette

FIVE YEARS AGO: Cookies and Rubber Stamps

SIX YEARS AGO: Macarons for all Seasons and Reasons

SEVEN YEARS AGO: Lentils and Radicchio? Yes, please!

EIGHT YEAR AGO: Tres Leches Cake

NINE YEARS AGO: The Joys of Grating Squash

TEN YEARS AGO: Auberge-Pecan Walnut Bread

ELEVEN YEARS AGO: Gluten-free and Vegan Raspberry Bars

TWELVE YEARS AGO: Lasserre, a French Classic

THIRTEEN YEARS AGO: Sourdough Bread with Walnuts and Dates

FOURTEEN YEARS AGO: Braised Brisket with Bourbon-Apricot Glaze

FIFTEEN YEARS AGO: The Real Vodka Sauce

SIXTEEN YEARS AGO: Pork Tenderloin and Blue Cheese

18Mar2026

“ALFREDO” SAUCE, MADE LIGHTER

Posted in Pasta & Noodles by sallybr

Huge thank you to my daughter-in-law Courtnie, for bringing this recipe to my attention. But first, let’s go over a few issues: the authentic Alfredo sauce, created in Italy back in 1908 by Chef Alfredo di Lelio, has very little to do with the versions made in the USA to this day. The traditional sauce (you can find the recipe here), uses only butter, Parmigiano cheese and pasta cooking water to form a rich emulsion. In the USA, heavy cream, cream cheese, garlic and other items are added, to create an even richer dish, that requires less skill from the cook, as the tricky emulsification step is not needed: things get saucy almost with no effort. If you want to have the real thing, try the original. The version I share with you today is creamy, satisfying, but has a lot less saturated fat (and calories). We loved it so much, it became part of our dinner rotations and you can read the comments after the recipe for different ways we’ve been using it.

LIGHT “ALFREDO” SAUCE
(slightly modified from showmetheyummy)

1 tablespoon extra virgin olive oil
2 tablespoons cornstarch
1 cup vegetable broth
½ cup skim milk
½ cup non-fat greek yogurt room temperature
½ teaspoon salt
¼ teaspoon black pepper
½ cup freshly grated Parmigiano cheese

Heat olive oil in a large sauce pan over medium heat. Sprinkle with cornstarch and cook for one minute, stirring constantly. While whisking, slowly add in broth and milk. Continue whisking to combine until smooth.

Raise heat to medium high and bring the mixture to a simmer. Keep cooking for about 2 minutes, until it starts to thickened, again, whisking constantly. Remove from heat and little by little, whisk in greek yogurt. Once combined, place back on the heat (medium) and stir in Parmesan cheese, salt, and pepper. Simmer for a final couple of minutes and add to your pasta.

ENJOY!

to print the recipe, click here

Comments: When this Brazilian sees versions of vegetarian feijoada, she gets really upset, so I hope that Italians and Americans will forgive me messing with such a classic. Truth is, when you need to worry about following a heart-health diet, some adjustments are called for. If you want to indulge without overindulging, this might be the recipe to try!

Apart from pasta sauce, we use it to make “Pizza Bianca”, just a simple pizza dough with this sauce, and some toppings like grilled zucchini, mushrooms, black olives. In the picture above, you see a recent version in which I joined chicken breast and green peas. I have also used it to make eggplant Parmigiana, omitting the tomato sauce. Lastly, we tried it as the bechamel component in a Croque Mosieur type sandwich. Huge success! We are hooked…

ONE YEAR AGO: Cottage Cheese Wrap

TWO YEARS AGO: Nutella Shamrock Macarons

THREE YEARS AGO: Air-Fryer Corn Ribs

FOUR YEARS AGO: Lemony Chicken Thighs with Artichokes and Olives

FIVE YEARS AGO: Farari Bateta

SIX YEARS AGO: Covid-19, Keeping yourself safe

SEVEN YEARS AGO: Carrot Cake Macarons

EIGHT YEARS AGO: Soup Saturday: Say Goodbye to Winter

NINE YEARS AGO: Manchego and Poblano Soup

TEN YEARS AGO: A Smashing Pair

ELEVEN YEARS AGO: Spinach and Mushroom Stuffed Pork Tenderloin

TWELVE YEARS AGO: Crispy Chickpea and Caper Spaghetti

THIRTEEN YEARS AGO: Spring has Sprung!

FOURTEEN YEARS AGO: Chickpea and Fire Roasted Tomato Soup

FIFTEEN YEARS AGO: Double Asparagus Delight

SIXTEEN YEARS AGO: Sun-dried Tomato and Feta Cheese Torte

14Mar2026

CHOCOLATE MOUSSE ENTREMET CAKE

Posted in Cake by sallybr

Ready for a true labor of love? Full disclosure, it was a case of self-love, because I made it to celebrate my own Birthday! I spread the preparation over three days, you can definitely make it in two, but sometimes it is best not to rush. Since it’s been many years since I made this type of cake, I decided to take my time and enjoy the ride.

CHOCOLATE MOUSSE ENTREMET CAKE
(from Sugar Geek Show)

for the cake component:
3 large eggs
1 cup white sugar (220 g)
1 tsp vanilla extract
3/4 cup mayonnaise (180 g)
1 + 1/2 cup all purpose flour (180 g)
1/2 cup cocoa powder (45 g)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup water (185 g)

for the ganache center:
1 Tbsp (15 g) white sugar
1 tsp glucose or Corn Syrup
1/2 cup (120 g) whipping cream
50 g dark chocolate
40 g milk chocolate
2 tsps of unsalted butter

for the chocolate mousse:
3/4 cup + 1 Tbsp whipping cream (200 g)
200 g dark chocolate
3/4 cup + 1 Tbsp heavy cream (200 g)
3 egg yolks
60 g white sugar
1/4 cup (60 g) water

for the chocolate mirror glaze:
1 cup granulated sugar (200 g)
1/3 cup + 1 Tbsp water (100 g)
2 drops red food coloring (optional)
1 cup heavy whipping cream (220 g)
1/3 cup + 1 Tbsp corn syrup or glucose (120 g)
1 + 1/2 cups cocoa powder (130 g)
6 gelatin sheets (16 g) – I used Platinum

Make the cake: Line a 1/4 inch sheet pan with parchment paper and heat oven to 350 F.

In a large bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, vanilla extract, mayonnaise, and water. With an electric mixer, set on low speed, gradually add the wet ingredients into the bowl with the dry ingredients until combined. Then increase the speed to medium and continue to mix for one more minute until the batter is fully combined and smooth. Spread the batter onto the pan and bake for about 15 minutes or until the center of the cake is set.

Let the cake cool for 15 minutes, then remove from pan and cover in plastic wrap and freeze until you are ready to start assembling the cake.

Make the ganache: Break up the dark chocolate and milk chocolate into small pieces and place into a heat-proof bowl; set aside. In a medium-sized sauce pan, bring the cream, glucose or corn syrup, and sugar to a boil. Pour 1/3 of the hot cream mixture over the chocolate pieces, whisking vigorously until the chocolate starts to melt. Pour another 1/3 of the hot cream over the chocolate while whisking, continuing until the cream is all used up. Place the butter in a tall container or pitcher and pour the ganache over it. Using an immersion blender, mix the ganache and butter together until smooth and shiny. Pour the mixture into a bowl, cover with plastic touching the surface and let set for 5-6 hours at room temperature. You can also do that the day before.

After the ganache has set, remove the chocolate cake from the freezer and use a 3-inch cake cutter to cut six small cake rounds (each cake round should be about 1/4 the height of your cake ring). Place the chocolate ganache into a piping bag and pipe about 2 teaspoons of ganache in the center of each cake round). Place in the freezer for at least one hour.

Make the chocolate mousse: the mousse is made up of three components: the whipped cream, the chocolate ganache, and the egg yolks whipped with hot syrup (pâte à bombe). First, whip the 200 g cream until soft peaks form and set aside. For the chocolate ganache, break up the dark chocolate into smaller pieces and place in a heat-proof bowl. Bring the 200g heavy cream to a boil and then pour 1/3 of the hot cream onto the chocolate, whisking vigorously. Working in thirds, continue to pour the hot cream onto the chocolate until all of the cream has been used, whisking in-between each addition. Set aside.

For the pâte à bombe, place your egg yolks into a heat-proof bowl. In a large saucepan, heat the sugar and water together until the temperature reaches 244 F. Slowly pour the hot mixture onto the bowl holding the egg yolks, whisking continuously until the mixture thickens and turns a pale yellow.

Combine all three components: first fold the whip cream into the ganache, then pour the egg yolk mixture into the bowl of the mixed chocolate ganache, then fold all ingredients until smooth. Transfer mousse to a piping bag and coat inside of each metal cake ring with cooking spray. Line inside of each cake mold with acetate. Pipe the mousse into each cake ring, filling 3/4 of the way to the top. Gently press each frozen cake ring (topped with the ganache) into the ring with the ganache facing downward. The mousse should gradually move up toward the top of the ring. Flatten out the mousse and scrape off any excess mousse. Freeze each cake overnight.

Make the chocolate mirror glaze: first, place your gelatin sheets in a bowl of cold water for about 5 minutes to soften. Heat the water, sugar, and a few drops of red food gel on the stovetop until the mixture reaches 222 F. In a separate bowl, mix the glucose (or corn syrup) and cream together then microwave for one minute until warm. Now pour this into the pan holding the sugar/water mixture, whisking continuously, then bring to a boil. Add the cocoa powder, remove from the heat and continue to mix.

Squeeze out the excess moisture from the gelatin leaves, then place in a pitcher or large measuring cup. Pour the sugar/cocoa mixture on top of the gelatin and mix with an immersion blender until all bubbles are gone. Let temperature reduce to 104 F (40 C) while preparing your cake molds.

To unmold the frozen entremet cakes, use a hair dryer to heat up the sides of the cake ring for a few seconds, then gently push the cake out of the mold onto a cooling rack placed on top of a baking sheet. Remove the acetate sheet from the cake. Before applying the glaze to the cake, make sure the glaze temperature is 104 F (40 C). Gradually pour the glaze onto the cake starting from the center outwards, fully covering the top and sides. (The excess glaze that has accumulated in the pan can be scraped up and re-used).

After the glaze settle a few minutes, transfer the cake to a serving dish; decorate with some gold leaf and serve.

ENJOY!

to print the recipe, click here

Comments: The link associated with the recipe will take you straight to a video showing every single step of the preparation, so even if you have no previous experience with entremet cakes, you’ll be able to tackle it. Here is my way to approach this adventure:

Day one: baked the chocolate cake, wrapped it and froze it

Day two: made the ganache early in the morning, cut cake slices and topped with ganache around noon. Made the mousse and assembled the cake rings around 5pm. Froze everything overnight.

Day three: Made the chocolate mirror glaze, while it cooled to the pouring temperature (I used 110F instead of 104F), I removed the frozen cakes from the rings, took the acetate out, and placed them back in the freezer until the glaze was ready to pour.

The only problem I had – and that was a big problem that led into severe hyperventilation – was right after glazing the cakes. The video gave a super cool tip to hold the cake with a stick to roll the base over sprinkles, but it is VERY important that you do not stick that too deep, or you won’t be able to remove it without destroying the little cake. I almost lost my Zen. So, if you make them, insert the skewer just a little bit, it will be a bit wobbly but then you will remove it without issues, and the gold leaf or another decoration of your choice will hide the small hole left on the glaze.

I was totally thrilled with the outcome! Especially because I had not worked with mirror glaze in such a long time. Consider investing in a Bamix handheld mixer, it is the best tool to remove bubbles from this type of glaze, although for extra safety I always pass it through a fine sieve (they did not use it in the video, but I advise you to incorporate this extra step). I’ve had the Bamix for many years, found a great deal on eBay at the time, probably around 2018.

This is a real rich dessert, we shared one and then Phil had a couple of bites from the second one, leftover was his breakfast next day. If you don’t have gold leaf to decorate the top, a small fondant decoration or even sprinkles will do.

I truly enjoyed making these cakes, and now I wonder if I really need a super special occasion to justify bringing it to our table… Life is short, not a bad idea to indulge every once in a while, right?

ONE YEAR AGO: Cake Pucks

TWO YEARS AGO: Haniela’s Cheese Crackers

THREE YEARS AGO: Shrimp Tacos with Jicama-Mango Salsa

FOUR YEARS AGO: Mini-Egg Brownies

FIVE YEARS AGO: The Luck of the Irish

SIX YEARS AGO: When life gives you Eye-of-the-Round

SEVEN YEARS AGO: Carrot Cake Macarons

EIGHT YEARS AGO: Soup Saturday: Say Goodbye to Winter

NINE YEARS AGO: Manchego and Poblano Soup

TEN YEARS AGO: A Smashing Pair

ELEVEN YEARS AGO: Spinach and Mushroom Stuffed Pork Tenderloin

TWELVE YEARS AGO: Crispy Chickpea and Caper Spaghetti

THIRTEEN YEARS AGO: Spring has Sprung!

FOURTEEN YEARS AGO: Chickpea and Fire Roasted Tomato Soup

FIFTEEN YEARS AGO: Double Asparagus Delight

SIXTEEN YEARS AGO: Sun-dried Tomato and Feta Cheese Torte

10Mar2026

GEOMETRIC HEART BUTTER COOKIES

Posted in Cookies by sallybr

A little labor of love, these cookies are adorable and will brighten up any special occasion. You’ll need a special silicone mold, but other than that, it is all pretty straightforward.

GEOMETRIC HEART BUTTER COOKIES
(from The Bewitching Kitchen, adapted from several sources)

240g unsalted butter, at room temperature
140g powdered sugar
2 egg yolks
2 tsp vanilla extract
260g flour
20g cornstarch
1/2 tsp salt

Candy melts or compound chocolate of your choice, white and pink
sprinkles for decoration
Diamond dust pump

Mix the flour with cornstarch and salt in a medium bowl. Reserve. Add the butter to the bowl of a KitchenAid type mixer, and using the paddle attachment, mix it for a couple of minutes until soft and creamy. Add the powdered sugar, mix on low, then increase the speed to medium and mix for a couple more minutes. Add the egg yolks and vanilla. Mix until all is incorporated, then add the reserved flour mixture.

Mix until all flour is incorporated and there are no dried bits anywhere. Fill the cavities of the mold with the cookie dough, 3/4 to the top, making sure to allow a little space for expansion. Ideally, you want the cookie to bake flush with the top of the mold.

Bake at 325F until the cookies are set in the center, that might take about 20 minutes. Let the cookies cool completely over a rack. If you want to be extra safe, place the cool mold in the freezer for 5 to 10 minutes before un-molding.

Remove the cookies, wash the molds and use them to melt compound chocolate and do the final coating and decoration.

ENJOY!

to print the recipe, click here

Comments: To bake the cookies, you will need a silicone pan such as this one. The cookies will take longer to bake in the mold than they would shaped and baked on a baking sheet. Also, you need to let them cool completely before attempting to un-mold. Wash the pan, dry it well, and use it to pour a base of melted compound chocolate (I used white and pink, marbled together). Place the cookies gently back over the melted chocolate and freeze the whole tray for 15 minutes. Additional melted chocolate and sprinkles make the cookies even more festive, but of course, that step is optional.

These cookies would be perfect for an engagement party, a wedding anniversary, a teenage girl Birthday, or simply to offer to someone you really love!

ONE YEAR AGO: Cake Pucks

TWO YEARS AGO: Haniela’s Cheese Crackers

THREE YEARS AGO: Shrimp Tacos with Jicama-Mango Salsa

FOUR YEARS AGO: Mini-Egg Brownies

FIVE YEARS AGO: The Luck of the Irish

SIX YEARS AGO: When life gives you Eye-of-the-Round

SEVEN YEARS AGO: Carrot Cake Macarons

EIGHT YEARS AGO: Soup Saturday: Say Goodbye to Winter

NINE YEARS AGO: Manchego and Poblano Soup

TEN YEARS AGO: A Smashing Pair

ELEVEN YEARS AGO: Spinach and Mushroom Stuffed Pork Tenderloin

TWELVE YEARS AGO: Crispy Chickpea and Caper Spaghetti

THIRTEEN YEARS AGO: Spring has Sprung!

FOURTEEN YEARS AGO: Chickpea and Fire Roasted Tomato Soup

FIFTEEN YEARS AGO: Double Asparagus Delight

SIXTEEN YEARS AGO: Sun-dried Tomato and Feta Cheese Torte

6Mar2026

CHOCOLATE PAN DE CRISTAL

Posted in Breads by sallybr

Decadent. First adjective that came to my mind after the first bite. It is not a sourdough, relies on commercial yeast, but I would not consider it a bread fit for beginner bakers. The high hydration level makes it very tricky to handle. However, if you don’t mind a little challenge, go for it. Absolutely wonderful!

CHOCOLATE PAN DE CRISTAL
(slightly modified from King Arthur website)

500g bread flour
520g) water lukewarm
2 teaspoons (10g) table salt
3/4 teaspoon instant yeast
20g Dutch-processed cocoa powder
olive oil to coat the bowl
130g chopped chocolate

In a medium bowl, mix the dough ingredients until thoroughly combined and homogenous. The dough starts off very slack and wet. Oil a two-quart rectangular baking dish (10” x 7”) with 1 tablespoon of olive oil. Pour the dough into the dish. If you have a bread proofing box, set it to 72F and place the dish inside it. Cover the pan and allow the dough to rest for 20 minutes.

Perform a first set of bowl folds: use your wet hands to grab a section of dough from one side, lift it up, then press it down into the middle. Repeat this about 12 times going all around the perimeter of the dough. Cover the dish and allow the dough to rest for 20 minutes.

To do a coil fold: with wet hands, reach under the dough and stretch the middle upward until the dough releases from the dish. Roll it forward off your hands, allowing it to fold over (or “coil”) on itself. Rotate the dish 90°(a quarter turn) and repeat. Continue performing this folding action until the dough feels like it won’t stretch and elongate easily, usually four to five times. Cover the dish and allow the dough to rest for 20 minutes.

Repeat the coil fold. Cover the dish and allow the dough to rest for 20 minutes.

Repeat the coil fold one last time. Cover the dish and allow the dough to rest for 20 minutes.

As gently as possible, turn the dough out onto a work surface spritzed with water. Gently coax the dough into a rectangle about 14” x 10” with the long side facing you. Sprinkle the dough evenly with the chocolate. Fold one of the short sides into the center, then fold the opposite third over the first, like you were folding a business letter.

Fold the dough a second time by bringing the top third of the dough down towards the center, then bringing the bottom third up to cover the top portion (another letter fold). Return the dough to the oiled dish to rise for about 80 minutes, until puffy.

Gently turn the dough out onto a heavily floured surface. Sprinkle a generous amount of flour on top of the dough and roll the cut sides of the dough on the floured surface so no sticky spots are exposed. Tuck any visible pieces of chocolate into the dough to prevent them from burning.

Working as gently as possible, use a bench knife or other sharp knife to divide it into eight pieces. Place four pieces on a sheet of parchment, leaving space between them. Repeat with the remaining four pieces of dough, placing them on another sheet of parchment. Let the rolls rest at room temperature for 2 hours, uncovered.

Heat the oven to 475F with a baking stone (or steel sheet) inside. Carefully slide the four rolls (still resting on the parchment) into the oven onto the stone or steel. Allow the other rolls to continue to rest.

Bake the rolls for 20 to 25 minutes. Remove from the oven to a rack to cool. Bake the remaining 4 rolls. Allow the rolls to cool completely.

ENJOY!

to print the recipe, click here

Comments: I have made the original Pan de Cristal last year (check it out here). As soon as I saw the recipe at King Arthur’s site, I knew I had to try it. This bread is not sweet, the chocolate brings almost a smokey quality to the bread, but when you happen to bite into a morsel of chocolate that did not quite fully melt into the crumb, you know it is the key ingredient. Do not expect to be able to shape the rolls, divide them and let them be. The bread is great without anything but a little butter, flaky salt, a little Brie cheese, or if you are into jam, apparently cherry jam would be awesome with it. Like most breads, it freezes superbly well, so make it and enjoy it for days and weeks to come!